Blueberry Banana Muffins With A Pecan Crunch
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- 1 small ripe banana
- 1 (6 ounce) container plain yogurt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 (19 ounce) package blueberry muffin mix
- 1/2 cup finely chopped pecans
- 4 tablespoons packed light brown sugar
- 3 tablespoons flour
- 1 tablespoon butter, at room temperature
Recipe
- 1 preheat oven to 400 and spray 12 muffin cups with non-stick spray.
- 2 place the banana in a small mixing bowl and mash with a fork. you should have 1/2 cup mashed banana. stir in the yogurt, egg and vanilla just until combined. set aside.
- 3 place the muffin mix in a large mixing bowl and make a well in the center. pour the yogurt mixture into the well and stir just until combined.
- 4 pour the blueberries that come with the muffin mix into a strainer, rinse under cold water and drain well. fold them into the batter until just combined. the batter will still be a little bit lumpy.
- 5 spoon 1/3 cup batter into each prepared muffin cup, filling it 3/4 full. set aside.
- 6 to make the topping, place the pecans, brown sugar and flour in a small bowl and stir together. add the butter, mashing it with a fork until the mixture is crumbly.
- 7 with your hands, sprinkle a heaping teaspoon of the topping on each muffin. place the pan in the oven.
- 8 bake the muffins until the pecan topping is deep golden and the muffins just spring back when lightly pressed with your finger, about 20 to 23 minutes.
- 9 cool on a wire rack for 5 minutes before removing from pans. cool 15 minutes more before serving.
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